Serves 4-6

I love humus but it can be absolutely loaded with calories from olive oil and tahini. I make it with an orange and use some of the water from cooking the chick peas to mitigate the bad news for my waistline – it works, and the humus is aromatic and delicious. Use a little liquor from the can if using a tin of chick peas.

Print the recipe here

Chick pea and orange humus in the sunshine

• 150g chick peas

• 2 cloves garlic

• a few fresh sage leaves (optional)

• 1-2 oranges, depending on size

• 2 – 4 tbsp tahini

• 50ml Spanish extra virgin olive oil

• Smoked paprika to garnish

1. Soak the chick peas overnight, or for about 8 hours, in plenty of cold water. Rinse them then boil in fresh water for 30-40 minutes, until just tender. Allow to cool completely just covered in cooking water.

2. Crush the garlic and roughly chop the sage. Zest the oranges then cut away and discard the pith. Roughly chop the fruit removing excess membrane and pips. Drain the chick peas reserving the liquor.

3. Purée all the ingredients together, adding sufficient cooking liquor to give a thick dipping consistency. Season well with salt and pepper and spoon into a bowl. Garnish with a drizzle of oil and a little paprika before serving with bread or toast, and crudities.

The same recipe made with Hodmemdods Red Fox Carlin Peas and garnished with Pul Biber chilli blend.

Top Tips:

• How much tahini to add? Traditionally it was a lot – the 4 tbsp amount above. I actually prefer it with less – a heaped tablespoon or 2 measured spoonfuls.

• How much oil and aquafava you need will depend on many things – how juicy the oranges are; personal preference for consistency; dried or canned chick peas etc. Make it as you like it – any recipe is merely a guide.

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